Friday, October 14, 2016

What's for Dinner: Dairy Soy Free Crockpot Spicy Lemon Chicken

Dairy Soy Free Crockpot Spicy Lemon Chicken

UPDATE: Please make sure to double check ingredients each time you buy. I hope I never overlook anything but it is possible and ingredients can change. A lot of my posts are over two years old and since I have gone back dairy soy free I have discovered a few items I use to buy all the time that now have soy in them.

You can also find me on Pintrest @dairysoyfreemom

It is officially fall and for me that means time to cook 90% of my meals in a Crockpot or Dutch Oven. I don't know what it is about fall that makes the Crockpot seem like the go to way to cook. It doesn't heat up your kitchen so you would think it would make more sense to use it in the hot summer months. I guess when you think of Crockpots and Dutch Ovens you think of hot heavy hearty meals. Or maybe it's because life gets so much busier (school, activities, football season, holidays, etc...) in the fall, so you need easy ways to get a good dinner on the table. Since this can be an additional challenge when you have a specialty diet I thought I would spend some of my posts in the next few months with wonderful Crockpot and Dutch Oven meals. If anyone has a good recipe they would like to share please let me know in the comments section, I'm always looking to try new recipes. We tried the Spicy Lemon Chicken for the first time and I will have to say it was pretty good. Next time I make it I will probably double or triple the sauce (the liquids and spices) because I wanted much more sauce on mine. I will try my best to post regally but with a new baby at home and all the above mentioned things going on I doubt I will be able to post weekly. Here's the recipe I hope your family enjoys it as much as mine did.

Dairy Soy Free Crockpot Spicy Lemon Chicken

TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES: 4 servings

*Not pictured pasta or avocado non stick spray.


  • 1 medium onion, chopped
  • 1/3 cup water
  • 1/4 cup lemon juice
  • 1 tablespoon canola oil
  • 1/2 to 1 teaspoon salt
  • 1/2 teaspoon each garlic powder, chili powder and paprika
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 4-1/2 teaspoons cornstarch
  • 4-1/2 teaspoons cold water
  • Hot cooked noodles
  • Chopped fresh parsley, optional


In a greased 3-qt. slow cooker, combine the onion, water, lemon juice, oil and seasonings.

Add chicken; turn to coat. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°.

Remove chicken and keep warm.
*It looked a lot better in person than in the pictures.
In a saucepan, combine the cornstarch and cold water until smooth.

Gradually add the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve with chicken over noodles. Sprinkle with parsley if desired. Yield: 4 servings.